Venison Summer Sausage Recipe Smoked

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Frequently Asked Questions

How to make summer sausage from venison?

Homemade venison smoked sausage directions

• Stuff prepared sausage into 3-inch diameter fibrous casings.
• Smoke at 140 F for 1 hour, then at 160 F for one hour and then 180 F until internal temperature reaches 152 F (insert a food thermometer in the ...
• Remove from smoker/smokehouse and spray with hot water for 15 to 30 seconds. ...
• Air dry sausages for 1-2 hours. ...

How do you make homemade summer sausage?

Procedure for making summer sausage safely from game meat

• Wash your hands with soap and water before working with meat, after changing tasks and when finished.
• Start with clean equipment - sanitize surfaces with a solution of 1 tablespoon chlorine bleach per gallon of water or follow directions on container.
• Select only fresh, high quality meat and other ingredients (spice, cure, etc.).

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How to make homemade summer sausage?

Instructions

• Grind pork and beef through 3/16” plate (5 mm).
• Mix all ingredients with ground meat.
• Stuff into beef middles or fibrous casings about 60 mm in diameter.
• Ferment at 86F (30C) and 85-90% humidity for 24 hours.
• Place the sausage in the smoker and smoke at 110F and 70% humidity for 6 hours. ...

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What are the ingredients in summer sausage?

Ingredients

• ¼ cup diced celery
• 2 pounds freshly ground beef (85% lean)
• 1 tablespoon garlic powder
• 1 tablespoon smoked paprika
• 2 tablespoons whole mustard seeds
• 1 teaspoon coarsely ground black pepper
• 2 tablespoons kosher salt (such as Diamond Crystal®)
• 3 pinches cayenne pepper
• ¼ teaspoon pink curing salt (such as Instacure™ #1) (Optional)
• 1 tablespoon white sugar